Corsican Chestnut Beignets

1. 1

   Preheat the fryer to 360 degrees F.

2. 2

   In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes.

3. 3

   Add the egg.

4. 4

   Mix well.

5. 5

   Add 2 cups of the flour, the chestnut flour and salt.

6. 6

   Beat at low speed until all of the flour is incorporated, about 1 minute.

7. 7

   Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.

8. 8

   Remove the dough from the bowl.

9. 9

   Using your hands, form the dough into a smooth ball.

10. 10

    Lightly oil a bowl.

11. 11

    Place the dough in the bowl and turn it to oil all sides.

12. 12

    Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.

13. 13

    Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick.

14. 14

    Lightly dust the surface of the dough.

15. 15

    Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick.

16. 16

    With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets.

17. 17

    Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.

18. 18

    Remove and drain on paper towels.

19. 19

    Drizzle with honey or sprinkle with powdered sugar.

20. 20

    Serve warm.

* Per serving · 4 servings · Values may vary.